I am digging into a bowl of fluffy Toasted Apple Spice Kasha Cereal as I type. This is not what productivity gurus would recommend. Not that I imagine they have anything against a healthy serving of whole-grain cereal and fruit per se. However, they would caution against multi-tasking. In this case, that would be writing a blog post and enjoying every bit of my buckwheat cereal. My attention is definitely captured by its tender bite, sweet spiced apple, bursting blueberries, and crunchy sliced almonds.
The premise is multi-tasking is a myth and would better be described as rapid task-switching. Research shows our performance suffers when our attention shifts back and forth between jobs. So, the idea is we do our best work when we focus on one activity at a time. I agree. I really do.
But this morning, I am a rule breaker. It’s all the fault of how delicious this bowl of toasted buckwheat, otherwise known as kasha, is. You see, I just spent 2 hours setting up and taking a photo of this exquisite breakfast so you can see it with your own eyes. Consequently, my morning meal was delayed. I mean, I can’t take a photo of my spiced apple kasha after I’ve eaten it, right?
I am sure you understand I just had to dig in. It’s true, I could eat my fabulous sweet kasha first and hit the computer keys afterward. However, I really want to write this post so you won’t have to wait a minute more to have your own bowl of Toasted Apple Spice Kasha. Thus, I’m trusting you’ll have a good enough description even though I divided my attention. Yes, I slurped up every last buckwheat groat while typing for you.
The thing that makes raw buckwheat groats taste so marvelous is toasting them before cooking them into cereal. That’s when they earn the name kasha. Nutrient-dense buckwheat kernels take on a fantastic nutty flavor and aroma when you dry roast them in a pan. Roasting buckwheat fresh and cooking it with apple in this cereal makes all the difference. It prevents the porridge from becoming mushy. Instead, the buckwheat groats cook up into plump little nuggets that make a delectable hot or cold cereal.
I love the way apples, allspice, cinnamon, blueberries, and sliced almonds complement kasha to make a burgeoning breakfast. I recommend finishing with a generous splash of your favorite nut milk and a drizzle of real maple syrup. Then you’ll have everything you need then to satisfy your greedy taste buds. Heck, you would need to feel guilty if this wholefood, gluten-free, dairy-free, refined sugar-free breakfast wasn’t so healthy!
Toasted Apple Spice Kasha Cereal
- 1 cup raw buckwheat groats
- 2 cups chopped apple
- 2 cups water
- 1/4 tsp. allspice
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1/2 cup fresh blueberries
- 1/4 cup sliced almonds
- 1 cup fresh nut milk to taste
- 2 TB maple syrup to taste
- Heat a dry skillet over medium setting. Toast raw buckwheat groats about 5 minutes while stirring constantly. When one or two begin crackling and aroma is released they are ready. Take care not to over toast. You can chew up a groat to test it. It should have a nice dry crunch without tasting bitter or burnt.
- Chop apple and place in a saucepan with water, spices and salt.
- Bring spiced water to a boil and stir in toasted buckwheat groats. Lower heat, cover pan and cook 15 minutes or until kasha is plump with most the water absorbed.
- Divide cereal between 2 bowls. Top with fresh blueberries, sliced almonds, nut milk and maple syrup as desired.